Let’s continue to introduce some dishes suitable for office workers. Douchi and minced garlic can be described as Guo Degang and Yu Qian in Cantonese cuisine. From Panlong eel to stir fried balsam pear, you can see the perfect performance of these two brothers. It’s also a very homely Cantonese dish.
250g spare ribs
1 tbsp crispy garlic
1 tbsp sugar
A little yellow rice wine
A little soy sauce
A little cornstarch
A little sesame oil
Step 1First of all, let's review the materials and the main appliances used.
Step 2Soak the Douchi in cold water for 5 minutes, then add water twice.
Step 3Put it in a mill and grind it.
Step 4Add sugar, wine and soy sauce and mix well.
Step 5Transfer the soy sauce to a large bowl with a squeegee.
Step 6Stir the raw garlic, fried garlic and spareribs together, wrap them in plastic wrap, and put them in the refrigerator for at least 15 minutes (overnight effect is better).
Step 7Take out from the refrigerator, put in the right amount of raw powder and sesame oil, stir evenly.
Step 8Lay your favorite ingredients on the bottom of the steaming pan. This time I chose Cantonese pork sausage powder (you can cut the bottom of the steaming pan obliquely)
Step 9Bring the steamer to a boil and steam over high heat for 6-8 minutes（ Depending on the size of the firepower, the thickness and density of the ribs)